I love Orange County. Working in the food and beverage industry with almost every California fairground gave me lots of opportunities to travel around California, and visit some of its most beautiful locales. Hands down, OC is one of the top destinations on my list.
Thanks to our friend’s at Food Network’s Eat St (airs on the Cooking Channel), this week’s Food Truck Kitchen takes us to the Home Skillet food truck, the creation of Chef Christie Morisoli who graduated from Le Cordon Bleu, California Culinary Academy in San Francisco, then went on to work in many highly acclaimed restaurants throughout San Francisco, Austin and Orange County.
She has successfully owned her own catering company since 2009, but has always had the passion for delicious street food, thus Home Skillet was born. Home Skillet celebrates local food, honors tradition and encourages seasonality, serving up Pomegranate Riblets, Crispy Brussels Sprouts and Seared Sea Scallops.
If you love seafood as much as we do, I know you’ll love this week’s recipe. Try it out and let me know your thoughts in the comments below!
2 tablespoons vegetable oil
1 yellow onion, sliced thin
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
3 tablespoons green curry paste (see below)
2 400-milliliter cans unsweetened coconut milk
1⁄2 cup vegetable broth
8 sea scallops (size U10)
2 cups steamed rice
2 fresh basil leaves, torn
2 fresh cilantro leaves, torn
Lime wedges, for garnish
GREEN CURRY PASTE
4 fresh Thai green chilies
1 shallot, chopped
2 garlic cloves
1 1-inch piece ginger, peeled and chopped
2 lemongrass stalks, white part only, chopped
2 kaffir lime leaves
1⁄4 cup water
Heat a large skillet over medium heat with oil. Sauté the onions and bell peppers until softened, about 5 minutes.
Remove veggies and set aside.
Bring skillet back to medium high temperature.
Add the curry paste to pan and let cook for 1 minute.
Pour in the coconut milk and vegetable broth and season with salt to taste.
Return the veggies back into the pan. Let simmer for 15 minutes, stirring occasionally.
Meanwhile, in another skillet, heat 2 tablespoons of oil on high.
Remove the small side muscles from the scallops, rinse with cold water and thoroughly pat dry.
Season both sides with salt and pepper.
Once pan is almost smoking, add the scallops, one at a time, making sure they are not touching.
Sear for 90 seconds on each side. They should have a golden brown crust on each side and be translucent in the center.
To serve, place rice in bottom of bowl. Top with seared scallops and ladle curry and veggies over rice. Garnish with basil and cilantro leaves and lime wedge.
Yield: 4 servings
Want more info about this awesome food truck?
Stop missing what you could be eating!